VERACRUZ-STYLE TILAPIA ("PESCADO A LA VERACRUZANA")
Provided by Marcela Valladolid
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly.
- In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
- Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.
FISH FILLETS ITALIANO
Cod and haddock fillets work well for this braised dish. An extra easy and quick way to fix a superb tasting fish dish! Serve over rice.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.
- Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.
- Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.
Nutrition Facts : Calories 229.9 calories, Carbohydrate 8.2 g, Cholesterol 41 mg, Fat 9.4 g, Fiber 1.8 g, Protein 21.2 g, SaturatedFat 1.3 g, Sodium 458.7 mg, Sugar 3.9 g
PESCADO FRITO (FRIED RED SNAPPER)
Fishing is an extraordinarily complex issue in Puerto Rico. Much of the seafood eaten doesn't come from the island's own waters, in part because of arcane legislation that controls fishing rights. And yet, whole deep-fried fish is a staple on the island, particularly along the west and southwest coast. There, you'll find red snapper, simply marinated in adobo, fried and served with tostones, avocado salad and white rice. It is, in my opinion, the absolute best way to enjoy a whole fish. The frying turns the head and the tail into a crunchy fish chicharrón, and the skin and flesh cook evenly, keeping the flesh moist and the skin crisp. While bones are often a concern for those uncomfortable eating whole fish, there's a simple solution: Eat it with your hands. Your fingers will do a much better job of finding bones than your fork will, and the experience is more visceral, and delicious.
Provided by Von Diaz
Categories dinner, quick, seafood, main course
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Prepare the adobo: Combine all the adobo ingredients and grind them together in a large pilón or mortar and pestle, or simply mix them together in a small bowl.
- Prepare the fish: Make three shallow crosswise cuts on both sides of the surface of the fish skin, then place it in a deep container with a lid or a large resealable bag. Pour adobo over, rubbing it into the skin, head and cavity. Let marinate for at least 30 minutes at room temperature, or 2 to 3 hours in the fridge. If marinating longer, let the fish come to room temperature 30 minutes before frying.
- In a wide, heavy-bottomed pot large enough to submerge your fish, pour in enough oil to reach a depth of at least 2 inches. Heat over high until oil is simmering and reaches 350 degrees on a candy thermometer.
- Line a baking sheet with paper towels and set aside.
- Once the oil comes to temperature, pick the marinated fish up by the tail, shake off excess marinade, and lower it head-first into simmering oil. Use a pair of tongs to gently nudge the fish to prevent it from sticking to the pot. It'll be very active at first, so have a splatter shield handy, if you've got one.
- Using a heat-safe ladle, baste any unsubmerged fish with hot oil repeatedly, ensuring fish cooks evenly. Fry until it turns golden brown, 5 to 10 minutes, watching carefully and removing immediately if it starts to get dark.
- Using an extra-long fish spatula, or a set of heatproof tongs and a heatproof spatula, carefully lift the fish out of the oil and transfer it to the lined baking sheet.
- Let rest for 2 to 3 minutes. Garnish with lime wedges, hot sauce and cilantro.
FISH ITALIANO
I needed a new way to serve fish, so I came up with this recipe. My family thinks it's superb.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a skillet, saute onion and garlic in oil until tender. Stir in tomatoes, wine, olives, parsley and salt. Bring to a boil. Cook, uncovered, for 5 minutes. , Add fillets. Reduce heat; cover and simmer for 12-15 minutes or until fish flakes easily with a fork. Remove fish to serving plates; keep warm. Simmer sauce, uncovered, for about 4 minutes or until it reaches desired thickness.
Nutrition Facts :
PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)
White fish fillets and shrimp are marinated with achiote, orange juice, lemon, and spices, baked in the oven, and served with habanero sauce and red onion. You can use any white fish fillets. These are typical flavors of Southeast Mexico.
Provided by Chef Gaby Cervello
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
- Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
- Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
- Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
- Serve fish and shrimp with achiote sauce and top with habanero sauce.
Nutrition Facts : Calories 412.9 calories, Carbohydrate 10.9 g, Cholesterol 210 mg, Fat 24.2 g, Fiber 1 g, Protein 37 g, SaturatedFat 11.2 g, Sodium 757.3 mg, Sugar 6.7 g
PESCADO GUISADO EN SALSA DE TOMATE (FISH IN TOMATO SAUCE)
This dish is almost like a thick fish stew. Wonderful server over rice or alongside rice and beans. Would be great served alone as well as a low carb dish.
Provided by cervantesbrandi
Categories Mexican
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Start by heating the 4 tbsp of oil in a large pot on medium high heat.
- Sprinkle each steak with salt and pepper and place them in the hot oil. As the fish is sauteing squeeze small amounts of lime juice onto each piece. This will keep the fish skin from becoming slimy during the cooking process.
- Once the fish has sauteed on one side for 4 minutes carefully turn each piece onto the other side and saute an additional 2 minutes. Continue until all sides have been cooked.
- Remove the fish onto a platter and set aside. Add the garlic, onions, and jalapenos into the oil that the fish cooked inches Saute the mixture for 5 minutes or until the onion has softened and translucent.
- Next, add the tomatoes and saute for an additional 5 minutes. Add the water and fish flavored bouillon cube. Cover and bring to a boil. Let the tomatoes boil for 10 minutes and then turn the heat down to medium low.
- Add the pieces of fish back into the pot and cover. Cook on medium low (low boil) for an additional 15 minutes. The dish is fully cooked once the fish flakes easily off of the bones.
- Enjoy!
- Note; If you love cilantro like I do you can dice up a handful and add it into the pot the last 2 minutes of cooking.
Nutrition Facts : Calories 163.4, Fat 13.9, SaturatedFat 2.1, Sodium 9.1, Carbohydrate 10.3, Fiber 2.4, Sugar 4.3, Protein 1.6
TACOS DE PESCADO (BAJA STYLE FISH TACO)
Make and share this Tacos De Pescado (Baja Style Fish Taco) recipe from Food.com.
Provided by Amis227
Categories Mexican
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Pat the fish filet strips dry with paper towels.
- Mix the flour, salt, pepper, vegetable oil and egg yolks to form a batter.
- Beat the egg whites until stiff, and fold into the mixture.
- In a large skillet, heat oil with a depth of no more than 1 inch.
- Dip each fish strip in the batter, fry quickly on one side, turning to fry the other until golden brown. This should only take a couple of minutes on each side. Drain on paper towels.
- Arrange pieces of fish in softened tortillas and serve at once, accompanied by the shredded cabbage, marinated onions, guacamole sauce, and a selection of salsas.
Nutrition Facts : Calories 159.6, Fat 4.4, SaturatedFat 0.9, Cholesterol 82.8, Sodium 441.1, Carbohydrate 16.1, Fiber 0.6, Sugar 0.1, Protein 12.9
PESCADO ESTILO ITALIANO
Lleva los mejores sabores de Italia a tu mesa familiar al preparar este rico platillo de pescado. ¡A tu familia le encantará!
Provided by My Food and Family
Categories Casa
Time 20m
Yield 4 porciones
Number Of Ingredients 6
Steps:
- Combina el arroz y el agua en una cazuela apta para microondas con capacidad para 1-1/2 qt. Coloca los filetes, sin amontonarlos, sobre el arroz; ponles encima los tomates. Rocíalos con el aderezo; tápalos.
- Cocínalos en el microondas a potencia ALTA durante 10 min.; espolvoréalos con el queso.
- Cocínalos destapados en el microondas durante 2 min. o hasta que se desmoronen fácilmente con un tenedor y se suavice el arroz.
Nutrition Facts : Calories 350, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PESCADO VERACRUZANO (BAKED FISH VERACRUZ STYLE)
Provided by Craig Claiborne
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Squeeze lime and rub fish with juice. Coarsely chop lime rind and put in cavity. Sprinkle fish inside and out with pepper. Place in baking dish.
- Heat oil in saucepan and add onion and garlic and cook, stirring, until wilted. Add green peppers and stir briefly. Add oregano, pepper flakes and tomatoes. Bring to boil and let cook about 10 minutes.
- Pour sauce over fish and place in oven. Bake, basting often with sauce, about 30 minutes or until done. When cooked, back fin bones will slip out easily when tugged. Brush fish with sauce and serve.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 181 milligrams, Sugar 6 grams
CEVICHE DE PESCADO
Provided by Copeland Marks
Categories Fish Appetizer No-Cook Lime Corn Hot Pepper Sweet Potato/Yam Summer Yuca Lettuce Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 14
Steps:
- 1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
- 2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
- 3. Just before serving, mix in the parsley, cilantro, and onion.
- 4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using.
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